Broiled Norway Lobster with Shallots, Lettuce, Potatoes and Dressing
INGREDIENTS:
Number of servings
Servings: 6
Broiled Norway lobster
15 Norway lobsters
2 handfuls of herbs (chervil, parsley, dill, leek, ramson wild garlic)
1 dl rapeweed oil
Salt and pepper
Læsø shallots baked in salt
20 shallots
Sea salt
2 heads of Romaine heart lettuce (also called little gem)
6-8 Samsø potatoes
1 l grapeseed oil
Edible summer flowers
Dressing
½ dl balsamic apple vinegar or chantarelle vinegar
2 tbs honey
1 tbs mustard
Salt and pepper
1 dl rapeweed oil
PREPARATION:
Broiled Norway lobster: Rinse the herbs, let excess water drip away and chop them finely. Mix with the oil, salt and pepper.Slice the lobsters open lengthwise with a large kitchen knife and remove the intestinal tract. Baste the lobsters with the oil and herbs and let them seep for 10 minutes. Broil the lobsters on a very hot grill for 1 minute on each side.
Læsø shallots baked in salt: Place 2 handfuls of salt in an oven-proof baking dish, put the whole unpeeled shallots on top of the bed of salt, and bake them in the oven at 170°C for 45 minutes. Remove the dish and let the onions cool a little. Cut the roots off, and squish the onions out.Break up the lettuce into large pieces, rinse it in cold water and place in a sieve or colander to dry off. Lightly scrub the potatoes in cold water and cut them into thin slices either with a knife or a slicer.Soak the potato slices in cold water for 10-15 minutes before deep-fat frying.Pour the grapeseed oil into a pot and heat slowly. Dry the potato slices thoroughly on a dish cloth before frying them. This is necessary to keep the oil at a sufficient temperature. Check by sticking a wooden toothpick or the wooden end of match into the oil. Bubbles should appear around the wood at the right temperature. Not too hot and not too cool. Fry the potatoes until crisp and golden, place them on a paper towel to drip dry. Season with sea salt. Toss the lettuce and the shallots together with the dressing and serve with the grilled lobsters and fried potatoes.
Dressing: Peel and chop the shallot. Place it in a food processor with the vinegar, mustard, honey, salt and pepper and blend evenly. Carefully add the oil, pouring it in a thin stream to thicken the dressing while retaining an even consistency.